VU Rooftop serving Irish classics this St. Patrick's Day

CHICAGO (WLS) -- This year you can celebrate St. Patrick's Day 22 stories high! VU Rooftop in the South Loop is serving up some classic Irish dishes with a twist.
Name of event: St. Patrick's Day Weekend at VU Rooftop Bar

Date: March 16 and March 17
Hours: 4pm to close
Address: 133 East Cermak, Chicago
For more information about VU Rooftop, visit

Name of dish: VU's Irish Lamb Sliders


Makes about 24 sliders

2doz. Mini potato buns
1ea. Lamb Shoulder, boneless (5-7#)
8oz. Leeks, large dice
8oz. Carrots, peeled, large dice
8oz. Celery, large dice

6ea. Garlic cloves, smashed
1Tbs Kosher salt
1tsp black pepper, fresh ground
3ea. Bay leaves
3oz. Vegetable oil
2 pint SmithWicks Red Ale


  • Preheat oven to 300 and set the leprechaun trap.
  • Season the lamb shoulder with salt and pepper.
  • In a shallow, large bottomed pot (with a lid), heat 2oz. vegetable oil over a med/high flame. Once the oil starts to smoke slightly, carefully add the lamb and begin to sear the meat, turning periodically as to evenly brown all sides.
  • Once the lamb is evenly browned, pull from the pan and lower heat to medium. Add the leeks, carrots, celery and garlic. Begin to sweat gently.
  • Once the vegetables are sweat and the leeks begin to become translucent, add the bay leaves and deglaze with 2 pints of ale.
  • Bring ale and vegetables to a boil, lower to a simmer.
  • Add the lamb back to the pan and continue to simmer.
  • Cover the pot and place in oven for 1.5 hours or until the lamb is tender
  • Remove the pot from the oven and leave lamb in stock at room temperature for 1hour.
  • Remove the lamb from the stock (reserve the stock) and pull the meat into stands.
  • Strain the cooking liquid and return to the pot along with the pulled lamb meat. Return the stock to a simmer and heat the pulled meat through.

Garlic Aioli
1/2 oz. garlic, fresh, chopped finely
2cup mayonnaise

2tsp garlic powder
2oz. lemon juice

  • Add all ingredients together and whisk thoroughly.

1 head green cabbage
2 cup chicken broth
2oz. cider vinegar
1Tbs Kosher salt

Cut the green cabbage in eighths.

  • Place in the pot with the chicken broth, vinegar and salt.
  • Bring liquid to a simmer and cover the pot with a tight lid.
  • Braise the cabbage for approximately 1 hour.

To assemble the sliders

  • Lightly butter the potato buns on both sides. Toast the buns lightly golden
  • Spread a small amount of the garlic aioli across the bun
  • Add about 2oz. of braised lamb to each bun
  • Add desired amount of cabbage
  • Add the top bun (top of the bun to ya!)
  • Eat, drink and be merry!
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